Ingredients

• 1.5 cups milk , cold
• 1 , 5.1 ounce
• 1 , 8 ounce
• 1.5 cups frozen whipped topping , such as Cool Whip
• 2 cups graham cracker crumbs
• 0.5 cups unsalted butter , melted
• 4 cups fresh blueberries
• 2 cups fresh raspberries
• 3 cups sliced fresh strawberries

Instructions

1. 1 Beat cold milk and instant pudding mix together in a bowl with an electric mixer until no lumps remain.
2. 2 Beat cream cheese in a separate bowl with an electric mixer until creamy; gradually beat in milk-pudding mixture until smooth. Fold in whipped topping.
3. 3 Combine graham cracker crumbs and melted butter in a separate bowl until evenly moistened; press into the bottom of a 9x13-inch baking dish.
4. 4 Set 45 blueberries and 60 raspberries aside for topping; combine remaining blueberries, remaining raspberries, and strawberries in a bowl. Arrange strawberry mixture over graham cracker crust; spread pudding mixture on top. Top with reserved blueberries and raspberries to make a flag design.

Nutrition per serving